Saturday, 20 November 2010

Turnips Boulangere

from Delia Smith's Frugal Food, 1976 (a boulangere is a baker)

2lb small turnips
1 onion, chopped
2 slices streaky bacon, chopped
1/4 pint hot stock
1/4 pint milk
1 oz butter

Preheat oven to 350F

Peel and slice turnips thinly. Arrange the ingredients in a casserole or baking dish (generously buttered), as follows:

a layer of sliced turnips
a sprinkling of onion and black pepper

Repeat until you've used up all the turnips and onions.

Pour in milk and stock, dot the surface with butter. Sprinkle chopped bacon over the top and cover with a sheet of buttered foil. Bake in the top half of the oven for an hour. Remove the foil and bake for a further 30 minutes.

So why "boulangere"? In the olden days when most people didn't have ovens you'd have had to take a dish like this to the baker's.

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